by Maria Russo in Shows, June 7th, 2015
by Maria Russo, June 7th, 2015
Given the time constraints on the clock and the process of adapting to a brand-new kitchen, cooking in Cutthroat Kitchen can be tricky — and that’s not even taking into the consideration having to maneuver sabotages. Add in those unexpected and downright diabolical challenges, and it may seem like all bets are off when it comes to turning out winning food. But that wasn’t the case on tonight’s all-new episode, when in the first two rounds, the two chefs who did not have any sabotages to contend with were sent home.
In Round 1’s French omelet, Chef Craig was gifted by Chef Paul a tightly coiled pan in which he was forced to make his omelet, and he did it — and did it well. But Chef Paul, who had enjoyed a round of sabotage-free cooking, was eliminated, as judge Jet Tila explained, “It was just a weird plate. Nothing about that plate reminded me of an omelet.” Host Alton Brown noted that Chef Paul had focused on making an accompaniment for his eggs, and Jet warned against that: “Cook to the expectation of just the dish. Don’t go crazy.”
by Christie Bok in Community, June 7th, 2015
It's the nature of the Food Network Star beast that even though no matter how badly finalists want to achieve their dreams of stardom, ultimately only one can win the coveted title, and with that, 11 finalists will be going home. Every week Star Talk...
by Michelle Buffardi in Recipes, June 7th, 2015
While eggs can be enjoyed in several forms, there’s nothing quite like cutting into a hot, runny yolk. In this week’s Most Popular Pin of the Week, Jeff Mauro puts a twist on traditional eggs Benedict — he nixes the usually necessary cutlery and transforms this brunch-time favorite into a decadent sandwich. Despite its hybrid name, eggs Benedict purists shouldn’t be alarmed. This dish features all of the classic ingredients: runny eggs, smoky ham and a velvety hollandaise sauce, which Jeff makes extra simple. Instead of tempering the mixture of egg yolks and butter, he combines the ingredients in a blender.
For more breakfast recipes, check out Food Network’s Let’s Rise and Shine board on Pinterest.
Get the Recipe: Eggs Benedictwich (pictured above) from Food Network Magazine.
by Amy Reiter in Drinks, News, June 6th, 2015
French toast, the breakfast food that’s almost dessert (it’s basically bread pudding that gets served with OJ and a side of bacon, right?) sometimes goes out of its way to be totally amazing, like when it got itself waffled, above.
by Maria Russo in Recipes, Shows, June 6th, 2015
Kentucky bourbon is all the rage these days. You’d think that would be nothing but good news for distillers — but they’re finding it difficult to keep up with demand.
Because bourbon is generally given years to age in wooden barrels, even if makers were to ramp up production now, the new supply wouldn’t be available for a long time to come.
Aging in charred white oak barrels is considered essential to bourbon’s taste and hue. The liquor’s process of expansion and contraction over time, as seasons and temperatures change, imparts richness and complexity. Some whiskey experts cite five to 10 years of aging as the sweet spot for better bourbons, depending on how it has been aged.
You can’t rush flavor, the thinking has always gone. But wait … can you?
by Maria Russo, June 6th, 2015
When it comes to dressing up an ordinary sandwich, opting for pita bread instead of the sliced stuff is a welcome change of pace. But beyond stuffing the pita with deli meats and cheeses, the options for putting this bread to work may seem somewhat limited. That’s where The Kitchen comes in. On this morning’s all-new episode, the co-hosts took to this everyday pantry staple to show how simple it is to let it shine in three different dishes — one of them a sweet treat. From family-friendly pizzas to a 15-minute dessert, get the chefs’ best-ever ideas, each ready to eat in 30 minutes or less.
When the pizza craving strikes — and it always does, of course — but you don’t have time to roll out the dough, skip delivery and opt for Jeff Mauro’s Crispy Personal Pita Pizzas (pictured above) instead. He tops the pita rounds with melty cheese, then fresh tomatoes and garlic salt to create a traditional pie layered with flavor. Perhaps best of all, it takes just minutes to cook these pizzas in the oven.
by Lauren Miyashiro in Food Network Magazine, June 5th, 2015
In honor of Food Network Star's most-groundbreaking season yet, Susie Fogelson — one half of the esteemed team of Food Network executives on the judges panel with judge-mentors Bobby Flay and Giada De Laurentiis — partnered with BaubleBar to ad...
by Hedy Goldsmith in How-to, Recipes, June 5th, 2015
With its shiny teal-blue cover and towering cone of homemade mint chip gelato dripping with hot fudge, Food Network Magazine’s Hollywood Edition is easy to spot and hard to resist. The pages are filled with must-try dishes for this season’s upcoming cookouts as well as movie stars’ favorite burgers (along with the not-so-secret recipes), how to host the ultimate movie night at home and crazy popcorn flavors from around the country. We asked staffers which recipes and stories they love most. Find their picks below, but be prepared — you’ll quickly develop a serious craving for an ice cream sandwich.
by Christie Bok in Shows, June 5th, 2015
I am always up for a challenge. That’s exactly why I chose corn as a focus. Baking with something other than fruit, chocolate or the usual sweet ingredients may be new to some and old hat to others.
Let’s talk about corn. It contains natural sweetener, has a buttery and sometimes creamy texture, and is seasonal and local for many of us, even just picked! Sounds like the perfect dessert ingredient.
My love for bread pudding gave me the perfect starting point. Here is a way to make a simple and totally unique corn flavor. Strip away all the husks and silks (give that job to the kids), and toss the kernels and cobs in cream with sugar, salt and vanilla. Simmer until all the sugar is melted and the corn is tender. Steep for 2 1/2 hours to infuse. Remove the cobs and the vanilla bean. In a blender or using a hand immersion blender, puree at high speed and then strain through a fine-mesh screen. Ta-da! You have just made delicious corn cream. Read more
As you gear up for the summer months, you may notice your calendar filling up with barbecues, potlucks and parties — all of which call for some delicious food. This weekend, tune in and watch some of your favorite stars and get menu ideas for your next backyard get-together. On Saturday, join the cast of The Kitchen as they make must-have meals. Dishes like Crispy Personal Pita Pizzas and Strawberry Smash cocktail are both tasty and party-friendly, ideal to share with friends. On Sunday, Giada De Laurentiis creates a fusion of Japanese and Italian food with dishes like Asian Mushroom Risotto. Then, catch up with Daphne Brogdon as she prepares a fun menu for her outdoor movie theater party and with Damaris Phillips as she makes her Pecan-Crusted Stuffed Chicken.
On Sunday night, channel your competitive spirit and get ready for three hours of back-to-back competition. First, there’s an all-new Triple G: Redemption, where competitors get a second chance to cook for the grand prize. Next, watch the premiere of Food Network Star and see the 12 contestants take on their first challenge to create an introductory video and make their signature dish for their mentors and the judges. Finish the night off with an all-new Cutthroat Kitchen — you know Alton will be throwing the most evilicious of curveballs.